- 1 pound dried green split peas
- 2 smoked ham hocks (about 1-1/2 pounds)
- 2 celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 chicken bouillon cubes
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 8 to 10 cups water
- 1 bay leaf
- In a Dutch oven, combine all of the ingredients; bring to a boil. Reduce heat; leaving cover ajar, simmer for 3 hours, stirring occasionally.
- Discard bay leaf. Remove the ham hocks; when cool enough to handle, cut meat into bite-size pieces. Return meat to the soup and heat through. Yield: 6-8 servings (2 quarts).
Reviews for Split Pea Soup
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"This soup is exactly what a delicious bowl of split pea soup should be. It is hearty and flavorful. Split pea soup is one of my favorites but not my husband's. I knew this recipe was a keeper because he didn't mind that we had leftovers!"
"I was always afraid of trying to make split pea soup because I thought it was difficult to make. Boy was I wrong! This is such a simple, yet DELICIOUS recipe!"
"This recipe is very forgiving when it comes to spices. I used Italian Seasoning in lieu of the oregano and added some Season-all. I also only made half the recipe. Note, it takes longer than shown in the heading. If you read the instructions, it shows several hours of boiling. I boiled the ham hock and liquid for several hours and then cut up the hock and proceeded with the recipe. I would definitely make it again."
"I used yellow split peas I had a spiral ham so used the bone had chicken soup stock no bay leaf so did not add rest the same came out great I would make again"
"This is a very good soup. I did add some chopped ham. The oregano gave it a very nice flavor."